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Crispy Mashed Potato Cakes

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These crispy mashed potato cakes transform leftover mashed potatoes into golden, crunchy patties with a soft, creamy center and a subtle onion flavor. Perfect as a quick comfort snack or side dish.

Ingredients

Scale
  • 3 cups (700g) leftover mashed potatoes, chilled
  • 1 cup (100g) sharp cheddar cheese, shredded
  • 3 stalks green onions, finely chopped
  • ½ cup (65g) all-purpose flour (or almond/rice flour for gluten-free)
  • 1 large egg, lightly beaten
  • 1 tsp garlic powder
  • Salt and black pepper, to taste
  • 1 cup (100g) panko breadcrumbs
  • ¼ cup (60ml) vegetable oil or canola oil for frying
  • Optional: ½ cup (75g) bacon bits
  • Optional: 2 tbsp fresh parsley, chopped
  • Optional: sour cream for serving

Instructions

  1. In a large bowl, combine 3 cups (700g) cold mashed potatoes, 1 cup (100g) shredded sharp cheddar cheese, and 3 finely chopped green onions. Add 1 tsp garlic powder, salt, and black pepper to taste. Mix gently until evenly distributed without overworking.
  2. Sprinkle in ½ cup (65g) all-purpose flour and add 1 lightly beaten large egg. Stir until the mixture holds together well enough to form patties. Add more flour if too wet, a tablespoon at a time.
  3. Scoop out equal portions (about ⅓ cup / 75g each) and form into flat, round patties about ¾ inch (2 cm) thick. Place on a parchment-lined tray.
  4. Pour 1 cup (100g) panko breadcrumbs into a shallow dish. Press each patty into the breadcrumbs, coating both sides evenly. For extra crunch, double-coat by dipping patties in beaten egg before breadcrumbs.
  5. Heat ¼ cup (60ml) vegetable oil in a large non-stick or cast iron skillet over medium heat until shimmering but not smoking.
  6. Carefully place patties in hot oil without overcrowding. Fry for 3-4 minutes per side until golden brown and crisp. Flip gently with spatula or tongs. Adjust heat to avoid burning.
  7. Transfer cooked cakes to a wire rack or paper towel-lined plate to drain excess oil. Let rest for a minute or two before serving.

Notes

Use cold leftover mashed potatoes for best results. Press cakes firmly when shaping to avoid breaking. Maintain medium heat when frying to prevent burning or greasiness. Panko breadcrumbs provide a lighter, crispier texture. Cakes can be kept warm in a 200°F (95°C) oven. Reheat leftovers in an air fryer at 375°F (190°C) for 3-4 minutes to restore crispiness. Baking option: brush cakes with olive oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway.

Nutrition

Keywords: mashed potato cakes, crispy potato cakes, leftover mashed potatoes recipe, comfort food, easy snack, potato patties

Find it online: https://sizzlesprout.com/crispy-mashed-potato-cakes-recipe-easy-homemade-golden-crunch-delight/